Mushrooms In White Sauce1
By Just A Pinch KitchenCrew
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- 3/4 lb
- 3 Tbsp
- 2 Tbsp
- 1/4 c
- salt to taste
- sprig parsley
- 1 slice
- luncheon ham
1Select mushrooms with unopened caps.
2Cut off stems of mushrooms, so that only caps remain.
3Retain mushroom stems for soup.
4Mince the slice of ham, also mince parsley.
5Assemble other ingredients.
6Place oil in wok, heat over low medium heat about 2 minutes.
7Add mushrooms to wok and stir fry 1 minute.
8Add 2 tablespoons water, cover wok, and gently stir fry mushrooms for about 6 minutes.
9Lift cover 2 or 3 times to stir mushrooms during this cooking period.
10When mushrooms are cooked, remove them to a platter.
11Arrange mushrooms with caps upright, pour juices from wok over them.
12Place 1/4 cup of milk in wok, add thoroughly stirred corn starch solution.
13Cook over low medium heat until white sauce is thickened.
14Pour white sauce over mushroom caps, garnish with the minced ham and parsley.